PASTRY
Reading edition
ONE CRUST PIE TWO CRUST PIE
Sift together into bowl sifted all-purpose flour 1 cup 2 cups
salt ½ teaspoon 1 teaspoon
Work into flour with fork or pastry blender ½ of shortening ⅓ cup ⅔ cup
When mixture has appearance of coarse meal, add the remaining shortening and cut until mixture is size of large peas.
Stir in gradually, a tablespoon at a time water 2 tablespoons ¼ cup
Roll on lightly floured board to about ⅛-inch thickness. Fit loosely into 9-inch pan. Fold extra pastry under and pinch with fingers to flute edge. Proceed as directed in desired pie recipe.